[Sca-cooks] Re: Pork shank

[RUTH EARLAND]

You've got a fresh ham.

Other posters are right about "low and slow," but cooking at temperatures 
below 325 is not recommended by the USDA. I'm not sure what they have to say 
about smokers.

This link

http://www.bellaonline.com/articles/art15883.asp

recommends 325 for 18 to 20 minutes per pound, but I'd go with 20-22.

Another thing you might consider is boiling it. Get water  or a wine/water 
mix up to a rolling boil add the pork, bring it back to a simmer, and let it 
go until cooked. You can finish it in the oven at a very high temperature 
for a little while to crisp the skin.

Fresh ham has a nasty habit of drying out. You can mitigate this by brining 
it first. Use 3 cups kosher salt per gallon. I would recommend brining for 2 
days. Boiling will also keep it from drying out if you go that route.

Good luck.

Berelinde